Best 3 Caramel Peanut Crunch Recipes

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Indulge in a symphony of sweet and salty flavors with our Caramel Peanut Crunch! This delectable treat combines the richness of caramel with the nutty crunch of roasted peanuts, creating a mouthwatering experience that will satisfy your cravings. In this article, we present two irresistible recipes for Caramel Peanut Crunch: the classic stovetop method and an innovative microwave variation. Whether you prefer the traditional approach or appreciate the convenience of modern appliances, we have you covered. Get ready to embark on a culinary adventure that will leave you craving more of this delightful confection.

Check out the recipes below so you can choose the best recipe for yourself!

PEANUT BRITTLE AND CARAMEL CRUNCH ICE CREAM PIE



Peanut Brittle and Caramel Crunch Ice Cream Pie image

Sea salt and peanuts up the ante in this salty-sweet treat.

Provided by Sarah Tenaglia

Categories     Dessert     Kid-Friendly     Backyard BBQ     Frozen Dessert     Peanut     Summer     Birthday     Bon Appétit     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 17

Caramel Sauce:
3/4 cup whipping cream
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon fine sea salt
3/4 cup sugar
1/3 cup water
1/4 cup light corn syrup
Pie:
9 whole graham crackers
1/4 cup (packed) dark brown sugar
5 tablespoons unsalted butter, melted, hot
1 1/2 teaspoons vanilla extract
1/2 cup salted roasted cocktail peanuts
3 pints premium vanilla ice cream, slightly softened
5 tablespoons natural-style (non-hydrogenated) creamy peanut butter
1 cup coarsely chopped peanut brittle

Steps:

  • For caramel sauce:
  • Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.
  • Stir sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.
  • For pie:
  • Preheat oven to 375°F. Line 9-inch-diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.
  • Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice cream over; smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours. DO AHEAD: Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.
  • Cut pie into wedges. Rewarm sauce and pass separately.

RAW CARAMEL PEANUT CRUNCH BARS



Raw Caramel Peanut Crunch Bars image

Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.

Provided by Donna Hay

Categories     HarperCollins     Dessert     Breakfast     Candy     Peanut     Peanut Butter     Chocolate     Date     Rice     Wheat/Gluten-Free     Raw     Dark Chocolate     Kid-Friendly     Small Plates     Soy Free     Tree Nut Free     Healthy

Yield Makes 20

Number Of Ingredients 6

20 soft fresh dates (400g), pitted
1/3 cup (95g) smooth natural peanut butter
2 teaspoons vanilla extract
1 cup (30g) puffed brown rice
1/2 cup (70g) unsalted peanuts, roughly chopped
80g raw organic 70% dark chocolate

Steps:

  • Line a 10cm x 20cm loaf tin with non-stick baking paper.
  • Place the dates, peanut butter and vanilla in a food processor and process for 2-4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a spoon, press the mixture into the base of the tin (see note).
  • Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20-30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve.
  • Do Ahead
  • Keep bars refrigerated in an airtight container for up to 2 weeks.

CARAMEL-PEANUT CRUNCH



Caramel-Peanut Crunch image

Combine homemade caramel, which you can make in about the time it takes to soften a pint of vanilla ice cream, with butter, peanuts and popcorn to make this caramel crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

3 1/2 quarts popcorn
1 cup (5 1/2 ounces) salted peanuts
Basic Caramel
6 tablespoons unsalted butter, cut into small pieces
3/4 tablespoon salt

Steps:

  • Put popcorn (popped from 1/2 cup kernels) and peanuts in a large buttered bowl; set aside. Follow recipe for basic caramel, reducing sugar to 1 1/4 cups (do not reduce water). Remove caramel from heat, and use a clean wooden spoon to gently stir in butter and salt (caramel will bubble); stir until smooth. Pour caramel over popcorn, stirring to coat. Stir mixture every few minutes until cool. Store in an airtight container up to 1 week.

Tips:

  • Use parchment paper to line your baking sheet. This will make cleanup a breeze.
  • Don't overcook the caramel. It should be a deep amber color, but not burnt.
  • Stir the peanuts and cereal constantly while coating them in the caramel. This will help to prevent them from clumping together.
  • Spread the coated peanuts and cereal evenly on the prepared baking sheet. This will help them to cool and harden evenly.
  • Let the caramel peanut crunch cool completely before breaking it into pieces. This will help to prevent it from crumbling.
  • Store the caramel peanut crunch in an airtight container at room temperature for up to two weeks.

Conclusion:

Caramel peanut crunch is a delicious and easy-to-make snack that is perfect for any occasion. It's sweet, salty, and crunchy, and it's sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy snack, give caramel peanut crunch a try. You won't be disappointed!

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